You can easily whip up a freekeh recipe with beef at home. To make this dish, gather beef shank, bay leaves, seven spices, soaked durum wheat, water, onions, olive oil, and salt.
Cooking freekeh with beef not only makes for a hearty meal but also infuses rich flavors throughout the dish. The combination of tender meat and the nutty essence of freekeh creates a satisfying experience that keeps me coming back for more. Join me as I guide you through this delicious recipe that’s perfect for dinner any night of the week.
Overview of Freekeh
Freekeh is a unique grain that I find incredibly versatile in the kitchen. It’s made from green durum wheat harvested early and roasted, giving it a distinctive smoky flavor.
This ancient food has a rich history, primarily associated with Middle Eastern cuisine. It’s packed with nutrients and is considered a superfood.
Benefits of Freekeh in Your Diet
Freekeh offers numerous benefits that can enhance my diet. This ancient grain is high in fiber, which promotes digestive health. A diet rich in fiber can aid in weight management and support regular bowel movements.
It also has a low glycemic index, making it a great choice for maintaining steady blood sugar levels. This quality is particularly beneficial for individuals managing diabetes or those looking to stabilize energy throughout the day.
Incorporating freekeh into meals adds a pleasant, nutty flavor. Its chewy texture makes it a perfect substitute for rice or quinoa.
Additionally, freekeh is versatile and can complement various dishes. I can enjoy it in salads, soups, or bowls.
Choosing freekeh can also help me reduce my intake of processed foods. While I focus on whole grains, freekeh stands out as a nutritious and delicious option.
Ingredients:
- 1 lb. of beef shank
- 1 tsp of 7-spice
- 3 cups of soaked freekeh
- 2 1/2 cups of water
- 2 onions
- 3-6 tbsp of olive oil
- 1/8 tsp of 7-spice
- 1 tsp of salt (or to taste)
- Bay leaves (optional)
How to make the freekeh recipe with beef?
Prepare the beef shanks:
- Place beef shanks in the Instant Pot. Cover with approximately 3 quarts of water. Add bay leaves and ⅛ teaspoon seven spice blend.
- Seal the Instant Pot and cook on high pressure for one hour.
- Carefully transfer the beef shanks and broth to a metal strainer, reserving the broth for later use.
Cook the freekeh:
- Rinse durum wheat thoroughly and drain. Soak in warm water for 5-10 minutes before draining again.
- Heat olive oil in a medium-sized pot over medium heat. Sauté onion cubes until golden brown.
- Add drained durum wheat, reserved beef broth, seven spice blend, salt, and bouillon cubes to the pot.
- Break down cooked beef shanks into large strips or bite-sized pieces using a wooden spoon. Add to the pot.
- Bring mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Stir occasionally to prevent sticking.
- Remove from heat and let rest for 10 minutes. Fluff with a fork before serving.
- Garnish with toasted nuts. Serve immediately and enjoy.
Final Touches and Serving
Garnishing
I love adding fresh herbs to enhance the freekeh’s visual appeal and flavor with beef. Chopped parsley or cilantro adds a pop of green and freshness.
I often sprinkle these herbs right before serving to maintain their vibrant color.
You might also consider adding a squeeze of lemon juice for brightness, or some toasted nuts for crunch.
Ingredients for Garnishing:
- Fresh herbs (parsley or cilantro)
- Lemon wedges
- Toasted nuts (e.g., almonds or pine nuts)
These elements make the dish look enticing and provide a balance of flavors that complement the earthy tones of the freekeh and savory beef.
Plating
I prefer using wide, shallow bowls. This arrangement allows the dish to spread out, showing off the vibrant colors and textures.
For a beautiful presentation, I usually start with a base of freekeh. Then, I carefully layer the beef on top, ensuring even distribution.
I enjoy garnishing with herbs and nuts before placing a lemon wedge on the side.
Plating Tips:
- Use clean, white plates to enhance the dish’s colors.
- Avoid overcrowding. Leave some space for the eye to rest.
- Drizzle any remaining sauce elegantly around the plate.
Storing Leftovers
- Cooling down: First, let the dish cool to room temperature. I usually allow it to sit for about 30 minutes. This prevents condensation in the storage container.
- Storage containers: I prefer using airtight containers. They help keep moisture out and flavors intact. Glass containers work well because they are microwave-safe and won’t stain.
- Refrigeration: I recommend storing leftovers in the refrigerator if I plan to eat them within 3 to 4 days. Make sure the container is tightly sealed.
- Freezing: For longer storage, I freeze the leftovers. They can last up to 2 to 3 months in the freezer. I label the containers with the date to keep track.
- Reheating: When ready to eat, I thaw the leftovers in the fridge overnight. For reheating, I warm them in the microwave or on the stovetop. Adding a splash of broth can help restore moisture.
Conclusion
I truly enjoy making the freekeh recipe with beef as it’s both nutritious and satisfying. The unique smoky flavor of freekeh complements the richness of the beef beautifully.
This dish offers a wonderful blend of textures and tastes. Each bite brings a hearty mix that keeps everyone coming back for more.
I can easily adapt this recipe to suit different dietary needs, making it versatile. It’s a nutritious option that pairs well with a variety of sides or can stand alone.
Next time I crave a wholesome meal, freekeh with beef will be on the menu. I encourage you to try it and enjoy the flavors and health benefits it offers!
A final paring tip: For adding freshness to your meal I recommend pairing it with baba ganoush with feta.
Get its recipe now (by clicking the image below):
